Njintang et al., 2008 - Google Patents
Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and doughNjintang et al., 2008
- Document ID
- 6305243323468859747
- Author
- Njintang N
- Mbofung C
- Balaam F
- Kitissou P
- Scher J
- Publication year
- Publication venue
- Journal of the Science of Food and Agriculture
External Links
Snippet
BACKGROUND: Taro is a plant widely produced in tropical areas for its underground corms. Taro corms are highly perishable owing to their high moisture content. In order to limit post‐ harvest losses and improve the production and consumption, production and utilization of …
- 235000013312 flour 0 title abstract description 132
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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